Ingredients

For the Wings:

  • 2 lbs chicken wings, split into flats and drumettes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

For the Elote Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 2 tablespoons lime juice (about 1-2 limes)
  • 2 cloves garlic, minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt to taste

For the Toppings:

  • 1/2 cup cotija cheese, crumbled (or queso fresco)
  • 1 teaspoon chili powder (preferably Mexican chili powder)
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons fresh cilantro, chopped
  • Lime wedges for serving
  • Extra cotija cheese for garnish

Instructions

Preparing the Wings:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Pat wings dry thoroughly with paper towels. This is crucial for crispy skin.
  3. Season wings by tossing them in a large bowl with olive oil, salt, pepper, garlic powder, and onion powder until evenly coated.
  4. Arrange wings on the prepared baking sheet in a single layer, making sure they don’t touch each other.
  5. Bake for 45-50 minutes, flipping halfway through, until wings are golden brown and crispy. Internal temperature should reach 165°F (74°C).

Making the Elote Sauce:

  1. Combine ingredients in a medium bowl: mayonnaise, Mexican crema, lime juice, minced garlic, smoked paprika, and cayenne pepper.
  2. Whisk together until smooth and well combined. Taste and adjust seasoning with salt, lime juice, or cayenne as needed.
  3. Set aside at room temperature while wings finish cooking.

Assembly:

  1. Remove wings from oven and let cool for 2-3 minutes.
  2. Toss with sauce by placing wings in a large bowl and adding about 3/4 of the elote sauce. Toss gently to coat all wings evenly.
  3. Arrange on serving platter and drizzle with remaining sauce.
  4. Add toppings by sprinkling crumbled cotija cheese generously over the wings, followed by chili powder and smoked paprika.
  5. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.

Serving Suggestions

  • Serve with Mexican street corn salad
  • Pair with ice-cold Mexican beer or margaritas
  • Provide extra napkins – these are deliciously messy!
  • Offer additional lime wedges and hot sauce on the side

Tips for Success

  • Pat wings completely dry before seasoning for maximum crispiness
  • Don’t overcrowd the baking sheet – use two sheets if necessary
  • Make sauce ahead – it can be prepared up to 2 days in advance and refrigerated
  • Serve immediately after tossing with sauce to maintain crispy texture
  • Adjust spice level by increasing or decreasing cayenne pepper in the sauce

Variations

  • Grilled Version: Grill wings over medium-high heat for 20-25 minutes, turning frequently
  • Air Fryer: Cook at 380°F for 25-30 minutes, shaking basket every 10 minutes
  • Extra Spicy: Add diced jalapeños to the sauce or use chipotle powder instead of regular chili powder

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Serves: 4-6 people